Pumpkin Sage Pasta
This creamy Pumpkin Sage Pasta is the ultimate fall comfort food, featuring a velvety pumpkin sauce, crispy sage leaves, and parmesan. Ready in just 30 minutes, it’s a cozy, crowd-pleasing vegetarian dinner perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 oz dried pasta (penne, rigatoni, or fettuccine; use gluten-free if needed)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 2 tbsp unsalted butter (or olive oil for vegan)
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese (plus extra for serving; or nutritional yeast for vegan)
- 1/4 tsp ground nutmeg (optional)
- Salt and black pepper, to taste
- 10 fresh sage leaves
- 1 tbsp olive oil (for crisping sage)
- 1/2 cup toasted walnuts (optional)
- 1/4 cup crumbled goat cheese (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add sage leaves and fry until crisp, about 1 minute per side. Remove and set on a paper towel.
- In the same skillet, melt butter over medium-low heat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in pumpkin puree until smooth.
- Pour in heavy cream and stir gently. Add grated parmesan, nutmeg (if using), salt, and pepper. Simmer for 2-3 minutes, stirring constantly until sauce thickens slightly. Add reserved pasta water as needed for desired consistency.
- Add drained pasta to the skillet and toss to coat in the sauce. Adjust seasoning as needed.
- Serve pasta in bowls, topped with crispy sage leaves, extra parmesan, and optional walnuts, goat cheese, or red pepper flakes.
Notes
For vegan or dairy-free, use olive oil and coconut cream, and substitute nutritional yeast for parmesan. Gluten-free pasta works well. Reserve pasta water to adjust sauce consistency. Fry sage leaves while pasta cooks to save time. Leftovers keep for up to 3 days in the fridge; reheat gently with a splash of milk or water.
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 425
- Sugar: 5
- Sodium: 350
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 5
- Protein: 12
Keywords: pumpkin sage pasta, creamy pumpkin pasta, fall pasta recipe, vegetarian pasta, easy weeknight dinner, autumn comfort food, sage pasta, pumpkin recipes